- 2-3 lemons
- 3 cloves garlic per artichoke
- Parmesan cheese, freshly grated is best
- A drizzle of olive oil
Preheat oven to 425.
Cut the tops off the artichokes and dip into lemon water to keep from browning. You have to sort of stuff the garlic cloves into the middle of the artichoke.
Squeeze the lemon over the entire choke. Try not to get the seeds in it (as you can see I did). Drizzle just a little olive oil over the artichoke. Pile a small mound of Parmesan on top.
Wrap loosely in aluminum foil. Put on a rimmed cookie sheet and bake for one hour and 15 minutes.
This is what it will look like when it’s done. The garlic in the center is so good–not bitter at all. And wait until you get to the real prize–the heart. It’s loaded with all the flavor of the lemon and the garlic and the cheese! You’ll definitely want more.
I’m happy to welcome my new readers in Slovakia! It’s so exciting to think people in 115 countries are reading my blog and all about my town at Stu News.